White bean pine beef mooncake
By VicentaLakin
This mid-fall is so close, the supermarket's moon cakes are so expensive and not real, and last week I wanted to make ice peels and buy a mooncake model, and today I want to try to make a wide-style mooncake pie. There's no room for change, but there's a break in the inner trap. This time I've got pine bean in the white beans, I've cooked it, so I don't have to bake anymore. Two men at home, big men like meat and salt, little men like sweet, I've got to make peace, sweet, salt and meat
Recipe Recommendations
- medium-gluten flour 100g
- invert syrup 75g
- beef granules 100g
- Jianshui 1g
- egg yolk one
- peanut oil 25g
- milk powder 5g
- white cloud bean 200g
- white granulated sugar 200g
- sweetening
- roast
- several hours
- ordinary
Steps for White bean pine beef mooncake
1
Prepare all the material
2
Put the converted syrup in the pot, put it in peanut oil, and the water is evenly mixed with a manual omelet
3
Sift in flour powder
4
Scratch the face with your hands and cover it up for two hours
5
cut the noodles to the required grams at 1:4 or 3:7 and mine is a 50g model for my skin is 40 g for 10 g
6
on average, divide the material into 40 g
7
Put the beef in the pie
8
Keep the ice skin thin, put in the pelt with beef grain
9
Use the moon cake model to crush your favorite band
10
Put it in the oven, 200 degrees preheat for five minutes, then bake it out in five minutes, brush it on yogurt and bake it for the last 15 minutes. Bake